Smoke The PERFECT Turkey This Year!

It's that time of year again – Turkey season! Well... at least turkey smoking season. We thought it'd be fun to share our PERFECT Turkey recipe so you can be proud of your bird(s) this year for Thanksgiving and the holidays. Make sure you share your bird photos by tagging us on Facebook & Instagram and use #lanesbbq. 

Instagram: @lanesbbq

Instagram: @lanesbbq

Instagram: @benhazard01

Instagram: @benhazard01

 

Lane’s BBQ Smoked Turkey (or Turkey Breast) Recipe

Ingredients

 

Directions

If frozen, make sure to thaw turkey in fridge for about 3 days.  Pour correct amount of brine in sealable container and add water.  Remove turkey from package and place in container.  Brine for 24 hours.  Remove from brine and pat dry.  Place in a pan and leave uncovered in fridge for 24 hours.  This will help dry out the skin.

Remove turkey from fridge about 45 minutes before putting on smoker and let sit at room temp.  Lightly drizzle with olive oil so the seasoning will stick.  Liberally season with Lane’s Signature & Sweet Heat rubs (Brisket rub would go well with this too).  Once seasoned, set on a turkey stand.  

Instagram: @calebpeavy

Instagram: @calebpeavy

Set up Big Green Egg for indirect cooking at 375 degrees (going to cook at 325 so you always want to start it higher).  Make sure to soak wood chips at least 30 min before using.  Once smoker reaches 375, place wood chips/chunk on top of charcoal and mix around with your ash tool.  Place the plate setter in and then put down tray with water/apple juice (fill about 1/3 of tray).  Put grilling grate on top and you are ready to go.  

Smoke turkey at 325 for about 2 hours or until the breast reads 165 internal temp.  The legs should be about 180-185 degrees.  When the turkey reaches about 145 degrees, I start basting it with some melted butter that has been seasoned with 1tbls of sweet heat rub.  Remove turkey from egg once it has reached 165 and let rest for 30 minutes.  Slice & Enjoy!

 

 

 

VIDEO:  How To Brine

Posted on November 9, 2016 and filed under Recipes.